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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

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Tuesday, October 26, 2010

A southern favorite, bone-in pork chops are simply seasoned, breaded and deep fried. Super yummy when served with a peppered milk gravy or a drizzle of honey mustard meat sauce.

Southern Fried Pork Chops

Fried pork chops are southern style comfort food, and when I've had a busy life going on, there's nothing better or easier. The Cajun loves pork chops cooked this way, and I enjoy watching him chomp down until the bones are picked clean. I may have indulged on a few bone pickin' sessions myself over the years. You truly cannot help yourself!

I'm pretty partial to my smothered chops, or pork chops baked with onion, oh heck, who am I kidding, just about any pork chop really, but I'm pretty sure fried pork chops are The Cajun's favorite way to eat a chop, whether they're deep fried or pan fried.

Southern style pork chops are intended to enjoy with your fingers, so choose chops that are bone-in for this recipe, not only because they are far more flavorful, but also so that you have a handle for holding. You'll also want chops that are not too thick, or they'll take far too long to cook, so save those thick ones for stuffing or grilling. You don't want super thin breakfast chops either though, so look for bone-in chops that are somewhere around 1/2-inch thick.

These little nubs of flour are the hallmark of a southern style pork chop breading.

You can cook these either in a large deep skillet with plenty of oil, or in a deep fryer. I personally prefer the deep fryer since it fries so clean and quick with little oil retention. Fry in batches to avoid overcrowding, and hold the chops on a rack over a baking sheet with your oven at the lowest setting, until they are all done.

Season pork chops with salt, pepper and Cajun seasoning on both sides; let rest at room temperature 5 minutes. Add hot sauce to the buttermilk and stir. Dip chops into the buttermilk, shaking off excess, and dredge in 1 cup of flour, shaking off excess flour. Reserve the remaining 1/2 cup flour and place chops in a single layer onto a large plate or baking sheet. Allow to rest, uncovered, in the fridge 30 minutes to 1 hour after coating.

Preheat 1-inch of cooking oil in a deep skillet or fryer to 350 degrees F. Once the oil is hot, pass chops through the remaining flour, shake off excess and slide the chops carefully into the deep fryer or skillet. Cook about 6 to 8 minutes total, depending on thickness, or until nicely browned, turning once if chop is not fully submerged. Do in batches if needed to avoid overcrowding the skillet or fryer and hold in a warm oven. Drain on paper towels or brown paper bags. Serving suggestions include Southern Style Green Beans, Parslied Corn, Iron Skillet Fried Okra, Southern Skillet Fried Corn and my no holds barred Super Creamy Macaroni and Cheese.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Oh my God Mary I just love your cookin honey!! I can't believe you met up with a bunch of bloggers and also got to meet the Deen brothers!!! Ouuuulala.....I think they are both adorable!! Boy...you really get around girl. This is so exciting!! Thanks for all the posts that you do. I love what you wrote about how the other bloggers treated you. How kind they were and non judgmental. I'm a big girl and have been most of my life and I totally get it. I love to eat and cook. The problem is I had a heart attack last December. I am trying to eat differently but it's damned hard I'll tell ya! I feel so at home when I come here. I love your blog and you seem so down to earth....I know I'd love you too if I met you!! Keep up the good work....LOVE THEM RECIPES!!!

I totally agree with the comments on rude reviews-no one wants to hear that, just give rating or constructive advice! Good for you for standing up for yourself! P.S. Paula is one og my other go to chefs for recipes and since I do live in the South I have eaten at her resaurant in the past-first time I ever ate fried green tomatoes! (BTW,my parents aren't southerners(military fam)- but I am and I'm always trying to learn to cook good, southern dishes for my true-bred southern hubby, and I love it along with low-country from my time in SC (LOVE CHARLESTON!) at hunting camps with my Dad (and from the time I lived in Pensacola-close to MS and LA!) Sorry about the tangent, can I or has anyone used boneless chops for this? My husband keeps buying them and I am running out of ideas. I will try the schnitzel but need more ideas. Thanks again Mary! Marie M.

Hi Marie! Thanks for writing. If there's one thing I've learned over the last 8 years of blogging is that blogging can be just as competitive and cut throat as the corporate world, unfortunately. It's sad but it's the world we live in I guess. I just keep my mind focused and my heart in the right place - and, a lot of prayer!!

I'm not the biggest fan of boneless pork chops or boneless, skinless chicken breasts. I buy them occasionally of course, because they are always on sale, but I much prefer bone-in. I usually limit those boneless ones to grilling or pan frying naked, meaning no kind of breading or anything. I also like to brine or marinate them. They are just so lean that they get dried out fast and taste rather bland so the brine really helps a lot. Even simple Italian dressing will do the trick!

There is a place in Butte, Montana that does deep-fried pork chops. That's all they sell out of a little side window on their shop. They are delicious. Yours has that "extra something" -- I can tell. ;-)

I make great and I mean great grilled thick chops. Succulent, seasoned, and sensational chops.

But looking at these fried chops and your suggestion about using a deep fryer just made me CRAVE a fried pork chop. I bookmarked this because I have not had a fried pork chop in....over a decade. Crap, wish I had one right now!

Oh Joseph! Not many people buy lard or tallow for frying these days, so yeah, I write my fried recipes for vegetable oil or canola oil, sometimes peanut oil which is much more common. But thanks for sharing your opinion, though I'd have to agree to disagree! ;)

Pig lard composition is like olive oil... Also saturated fat isn't bad for you, that's largely a myth, that has been floating because of bat science.

Dietary saturated fat isn't linked to heart disease, blood saturated fat levels is. The thing is saturated fat when you don't have carbs isn't stored and doesn't stick around floating in the body. It either gets used for energy, or you pass it. When you have carbs with saturated fat insulin triggers the body to store excess energy it got from sugar (anything that turns into glucose) into fat, and the fat does not get used leading to higher blood saturated fat levels.

I just made these for dinner...and I MUST SAY...they were delicious!!!! I'm from south Carolina and my whole life have eaten pork chops like this. My mom made these for me as a kid. She passed away n 2010 & I've been looking online for recipes that resemble the food she cooked. And I have to say...this simple, yet delicious, deep fried pork chops will definitely become a family fav!!! I have ur winter peach cobbler n the oven right now..If it turns out half as good as these chops did, I have another winner!! THANK YOU SO MUCH FOR SHARING THESE RECIPES!!!!!!!!!

I'm making these right now. Good Flavor, but a little dry. I used a deep fryer at 350 and the feel like I overcooked them. I'm going to try making them again soon and cut down the fryer time and get a bit thicker chops

Hi there, Mary! In my 40+ years, I've always cooked "ol' school" style (cast iron and Dutch pots). Well, I JUST received my first deep fryer and was wondering how the procedure for this recipe would change for sirloin chops. Thanks, and as always, your recipes and tips are spot on, lip smackin' and wonderful!

New to your blog and recipes and I have to say "very interesting". I've been looking for a different methods of cooking pork chops, in the past I grilled them but due some new medical restrictions I can not be near open flames. I am going to try your pan fried version but have a question, why do you use Self Rising flour for the breading or why not All Purpose

I like to use self rising flour because it provides a little extra crunch to the end product due to the baking powder that's in it. I use self rising flour for most fried foods because of that as well as my biscuits, so it's a pantry staple for me, but you can certainly substitute all purpose flour here.

Dinner was good tonight again. I took the easy route and let them sit in the counter top for fifteen minutes. You could see the buttermilk transforming the flour as time went by. No batter fell off either. They came out a rich brown and had a nice crunch to them. Can't wait to try your white gravy with them next time!! They were very good with the ranch style beans we ate as well. Thank you so much I'm learning more from you everyday.

found this and made the night..... had some off cuts of blade ribs from Albertson's trimmed boned em pounded them used some aunt clara's soulful(slap yah was a touch to cayenne). followed to a tee afterwords..... uhm No I fried outside in a # of armour lard and a # of coconut oil..... turned out like butter basically pork chop flavored scallop... this is a keeper I will be back.. great work.... BTW i am making this for the next tailgate Geaux Tigers....

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